Ethiopian Dinner Recipe: One Pan Misir Wat & Injera Chips

Discover how this ancient Ethiopian dish “One Pan Misir Wat” can revolutionize your plant-based cooking game while delivering an explosion of flavors that will transport you straight to the heart of Addis Ababa.

Remember the first time you tasted something so extraordinary that it completely changed your perspective on cooking? That’s exactly what happened when I first encountered Ethiopian cuisine during my culinary journey through East Africa.

Today, I’m thrilled to share my modern, simplified take on the legendary Misir Wat – but with a creative twist that makes it both accessible and exciting for home cooks.

Why This Recipe Will Transform Your Vegan Cooking Game

Traditional Ethiopian cooking has always fascinated me, but what truly sets this recipe apart is how it transforms humble red lentils into a luxurious, protein-packed feast.

Using my tested technique and carefully selected ingredients (more on these game-changers below), you’ll create a dish that’s:

• 100% vegan and gluten-free without compromising on taste
• Packed with 18g of protein per serving
• Ready in just 45 minutes (traditional versions take hours)
• Loaded with anti-inflammatory spices
• Prep it now, enjoy it later: Flavor gets even better with time.

The Secret Behind Perfect Misir Wat

Let’s talk about the backbone of this dish – the berbere spice blend.

While you could make your own (and I’ll show you how), I’ve tested numerous pre-made blends and have to give a shoutout to Premium Ethiopian Berbere Blend.

Its perfectly balanced heat and authentic flavor profile save precious time without sacrificing quality. Trust me, it’s worth the investment if you’re serious about Ethiopian cooking.

Affiliate Disclosure: Kitchen tools and ingredients mentioned in this post have been carefully selected based on years of professional experience. Some links above and within the article are affiliate links, meaning I earn a small commission if you make a purchase. Rest assured, I only suggest or recommend kitchen essentials or things I use and trust in my own kitchen.

Essential Equipment (That Actually Earns Its Counter Space)

Before we dive in, let’s ensure you’re set up for success. Here’s what you’ll need:

• A high-quality cast-iron skillet (12-inch Pre-seasoned Cast Iron Pan) – The heavy bottom prevents lentils from sticking and creates perfect caramelization
• Sharp chef’s knife (Professional Chef’s Knife) – For precise vegetable cuts that cook evenly
• Spice grinder (Electric Spice Grinder) – If making your own berbere blend

The Game-Changing Ingredients

For the Misir Wat (serves 6):

• 2 cups red lentils (preferably Premium Red Lentils)
• 1 large red onion, finely diced
• 6 cloves garlic, minced
• 2-inch piece ginger, grated
• 3 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 3 tablespoons Extra Virgin Olive Oil
• Salt to taste

For the Crispy Injera Chips (my modern twist!):

• 2 large pieces day-old injera
• 2 tablespoons olive oil
• 1 teaspoon berbere spice
• Pinch of sea salt

The Magic Behind Perfect Execution

The Foundation

Warm your cast iron skillet over medium heat to get it ready for cooking. Add olive oil and finely diced onions.

Here’s the game-changer: let them caramelize slowly until deep golden brown. This builds an incredible flavor base that many recipes miss.

The Aromatic Dance

Add minced garlic and grated ginger.

Pro tip: use a microplane grater for the ginger to release maximum flavor. Stir constantly until the aromatics become fragrant but not brown.

Spice Magic

This is where the berbere blend works its magic.

Add it to the pan along with tomato paste. Stir constantly to toast the spices – you’ll know it’s ready when your kitchen smells like an Ethiopian restaurant.

Lentil Transformation

Add rinsed lentils and vegetable broth.

Here’s my secret: instead of water, use (Premium Vegetable Stock) for deeper flavor.

Continue simmering until the lentils are cooked but not falling apart.

The Innovative Twist: Injera Chips (while lentils cook)

• Cut day-old injera into triangles
• Brush with olive oil and sprinkle with berbere
• Bake at 375°F (190°C) for 10-12 minutes until crispy

Plating Like a Pro

Here’s where we create Instagram-worthy magic:

1. Layer the vibrant red Misir Wat in a shallow bowl
2. Arrange crispy injera chips along the side
3. Garnish with fresh microgreens and a drizzle of Ethiopian Extra Virgin Olive Oil.
4. Optional: add a dollop of dairy-free yogurt for contrast

Storage & Meal Prep Tips

The Misir Wat actually improves overnight as flavors meld. Store in an airtight container (Glass Food Storage Set) for up to 5 days. The injera chips stay crispy for 2 days in a sealed container.

Why This Recipe Works

The success of this dish lies in three key elements:

1. The slow caramelization of onions creates a deep flavor base
2. Using quality berbere spice blend ensures authentic taste
3. The crispy injera chips add textural contrast while maintaining traditional flavors

Health Benefits That Make This Recipe a Winner

• High in protein and fiber from lentils
• Rich in anti-inflammatory compounds from berbere spices
• Excellent source of iron and B vitamins
• Gluten-free when made with teff flour injera
• Perfect for gut health thanks to fermented injera

Final Thoughts

This modern take on Misir Wat honors traditional Ethiopian flavors while making them accessible for today’s home cook.

The addition of crispy injera chips transforms this from a stew into an exciting textural experience that will have your guests asking for the recipe.

Remember, cooking is about joy and exploration. Don’t be afraid to adjust seasonings to your taste – that’s how great recipes evolve.

Common Questions Answered